Chili with Roasted Veggies and Chicken
This is a shorter and different take on traditional Chili and doesn’t need to cook for hours.
But it’s well worth the little extra time upfront, to roast the vegetables. They get blended with the spicey flavor of chipotle peppers in adobo sauce, and added to chicken stock/broth to make a thick rich chili sauce.
The combination of ingredients rock!
- 10 plum tomatoes, halved lengthwise
- 1 jalapeno chile, halved and seeded
- 1 white onion, peeled and halved
- 4 garlic cloves, peeled
- 2 tablespoons extra-virgin olive oil
- 2 pounds boneless, skinless chicken thighs, cut into 1/2-inch cubes
- 1/4 cup chili powder
- Salt
- 2 canned chipotle chiles in adobo sauce, finely chopped
- 1 3/4 cups homemade or store-bought low-sodium chicken stock
- 1 can (15 ounces) kidney beans, drained
Directions
- Preheat broiler, with rack 3 inches from heat source. Arrange tomatoes, jalapeno, onion, and garlic, cut side down, on a rimmed baking sheet. Broil until starting to char, about 5 minutes. Pulse tomatoes and jalapeno in a blender or a food processor until chunky. Chop onion and mince garlic.
- Heat a large skillet over medium-high heat. Add oil. Working in batches, brown chicken in a single layer, allowing to sear before stirring, 5 to 6 minutes; transfer to a plate.
- Reduce heat to medium. Add onion and garlic to skillet. Cook until soft and golden, about 8 minutes. Add chili powder and 2 teaspoons salt. Cook, stirring, for 1 minute. Stir in chipotles, and add chicken. Raise heat to high. Add tomato-jalapeno mixture. Cook, scraping up browned bits, until fully incorporated, 3 to 5 minutes. Stir in stock; simmer for 20 minutes.
- Add beans; simmer for 10 minutes. Or not. Either way. Enjoy!
Serving ideas: Serve with cornbread, chips/salsa/avocado slices, or solo. Can be refrigerated and re-heated another day, the flavors just get better.
* tips:refrigerate and save the unused portion of the chipotle chili peppers in adobo sauce for other recipes (ex: see Smashed Chipotle Sweet Potatoes)
*tips: I used my Breville Smart Oven to broil/roast veggies.
*tips: I cooked Chili in my Le Creuset Dutch Oven.
I’m going to experiment with this sauce next time with shredded chicken, or maybe ground turkey or even beef.